Keto spinach, mushroom and cheddar frittata
A rich, low-carb frittata packed with spinach, chestnut mushrooms and mature cheddar — ready in under 40 minutes.
This is my go-to keto breakfast when I want something filling that doesn’t feel like 'diet food' — creamy eggs, earthy mushrooms and sharp cheddar baked until just set. It’s quick enough for a weekend treat and sturdy enough to pack for a low-carb work lunch. Keeps well in the fridge and reheats perfectly.
Ingredients
- 6 eggs
- 40 ml double cream
- 20 g butter
- 10 ml olive oil
- 150 g chestnut mushrooms — sliced
- 120 g baby spinach
- 1 brown onion — small, finely sliced
- 2 garlic cloves — crushed
- 80 g mature cheddar — grated
- 10 g fresh chives — chopped
- 30 g crème fraîche
- 5 ml sea salt — plus extra to taste
- 5 ml black pepper
- 5 ml smoked paprika — for dusting
Equipment
- ovenproof frying pan (20–24 cm)
- oven
- grater
- spatula
Instructions
Preheat the oven to 180°C fan/200°C conventional.
Crack the eggs into a mixing bowl, add the double cream, sea salt and black pepper. Whisk until smooth and slightly frothy.
Heat an ovenproof frying pan (20–24 cm) over medium heat. Add the butter and olive oil. Once the butter has melted, add the brown onion and cook for 4–5 minutes until soft and translucent, then add the chestnut mushrooms and cook for a further 3–4 minutes until golden. Add the garlic cloves and cook for 30 seconds.
Stir in the baby spinach and cook for 1–2 minutes until just wilted. Drain any excess liquid from the pan if there is a lot — too much moisture will make the frittata soggy.
Reduce the heat to low. Pour the egg mixture evenly over the vegetables and gently stir once to distribute. Scatter the mature cheddar over the top. Cook on the hob for 2–3 minutes until the edges begin to set but the centre is still loose.
Transfer the pan to the preheated oven and bake for 12–15 minutes until the frittata is puffed, golden and just set in the centre (a skewer should come out with minimal wet egg).
Remove the frittata from the oven, scatter over the fresh chives, dot with the crème fraîche and lightly dust with smoked paprika. Leave to rest for 5 minutes before slicing.
Tips
- Use an ovenproof frying pan so you can finish the frittata in the oven without transferring and losing heat.
- If your pan releases a lot of liquid after wilting the spinach, drain some off — excess moisture = soggy frittata.
- Check the frittata at 12 minutes in the oven; it should still wobble slightly in the middle — residual heat will finish it.
- Make ahead: cool completely, wrap and refrigerate for up to 3 days. Reheat at 160°C fan/180°C conventional for 8–10 minutes.
- To serve low-carb on the go, cool completely, slice and wrap in baking paper — it keeps its shape well.
Substitutions
mature cheddar → 80 g grated gruyère or comté
Stays closedouble cream → 40 g full-fat crème fraîche (reduces sweetness slightly)
Noticeably differentbaby spinach → 100 g roughly chopped cavolo nero or kale (longer wilt time, slightly firmer texture)
Noticeably differentchestnut mushrooms → 150 g button or mixed wild mushrooms
Stays close
Nutrition
Per serving · estimated
- 750
- Calories
- 36 g
- Protein
- 12 g
- Carbs
- 62 g
- Fat
- 3 g
- Fibre
- 4 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I freeze this frittata?
Yes. Slice when cold, wrap tightly and freeze for up to 2 months. Defrost overnight in the fridge and reheat in the oven at 160°C fan/180°C conventional until warmed through.
Can I make this dairy-free?
Not as written — the double cream, cheddar and crème fraîche provide texture and fat. You could try full-fat coconut cream and a dairy-free cheese, but flavour and texture will change significantly.
Is this suitable for strict keto?
Per serving net carbs are low (around 9–11 g), making it compatible with most ketogenic plans — adjust portion size and sides to fit your daily allowance.
How do I stop the eggs from curdling on the hob?
Keep the heat low when adding the egg mix and remove from direct high heat as soon as edges set; the oven will finish the cooking gently.
Community Photos
No photos yet
Be the first to share your creation!
